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BELGIAN HOE

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 25.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 76% (brew house)
Source: PD QUINN
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Monday September 15th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3,850 g Joe White - Pilsner / Export Pilsner3850 g Pilsner / Export Pilsner 36.8 2 62.6%
2,000 g Barrett Burston - Wheat Malt2000 g Wheat Malt 35.4 1.8 32.5%
300 g Gladfield - Rolled Oats (harraway's)300 g Rolled Oats (harraway's) 32.2 1.62 4.9%
6,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Target7 g Target Hops Pellet 11.7 First Wort 60 min 8.84 21.9%
10 g Fuggles10 g Fuggles Hops Pellet 4.1 Boil 30 min 3.09 31.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 3.1 46.9%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g corriander Spice Boil 15 min.
25 g Bitter Orange peel Flavor Boil 15 min.
1 tsp Whirlfloc Fining Boil 15 min.
23 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - S-33
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L PROTEIN REST Strike 51 °C 50 °C 30 min
BETA REST Temperature 65 °C 65 °C 40 min
ALPHA REST Temperature 78 °C 78 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.4
Mash volume with grains 26.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 16 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25.5 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 25.5
Total: 37.1  
Equipment Profile Used: System Default
"BELGIAN HOE" Witbier beer recipe by PD QUINN. All Grain, ABV 5.9%, IBU 15.03, SRM 3.77, Fermentables: (Pilsner / Export Pilsner, Wheat Malt, Rolled Oats (harraway's)) Hops: (Target, Fuggles, East Kent Goldings) Other: (corriander, Bitter Orange peel , Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2025-10-02 02:29 UTC